Enchilada Pockets

Craving enchiladas but too lazy to dip all those tortillas in oil and get almost every dish in kitchen dirty boiling tomatoes and tomatillos and blending sauce?  Yup, that is me most nights.  Which is why I don’t make enchiladas more often.  Sad.  Enchiladas>tacos>big daddy’s>quesadillas>burritos.  These pockets are kinda of an enchilada alternative.  Not quite an enchilada (nothing beats corn tortillas) and not quite calzones, these pockets came from a need have fast Mexican food and use up leftovers that are sitting too long in fridge.  I’m not sure where they fall in my Mexican food ranking system.  They aren’t really Mexican food.  But they are yummy and deserved to be tried at least once.The filling of the pockets is fairly standard (at least for a hippy stir fry inspired enchiladas).  Chicken, garlic, bell pepper.  The only difference is the sauce goes on the inside instead of poured over the top.  With all the vegetables no one will know the sauce is from a can.

  • 1 package of Pillsbury Grands!® Biscuits*
  • 1 bell pepper, diced
  • 3 stalks green garlic
  • 6 oz mushrooms
  • 1 boneless skinless chicken breast, boiled and shredded
  • 1 tbsp canola oil for sauteing plus some for oiling baking sheet(s)
  • 6 oz enchilada sauce
  • 1 1/2 cup cheese (I used cheddar)

*I’ve made these with pizza dough.  They taste better but it is kinda of pain.

Preheat oven to 375F.

Bring a saucepan with water to boil.  Throw in chicken breasts and boil until thoroughly cook, but not dry.  Cook chicken breasts and shred.  Set aside.  Chicken can be made the night before and stored in the fridge.

Grate cheese and set aside.

In a heavy bottomed frying pan, heat oil over medium heat.  Saute garlic 1-2 minutes until fragrant.  Add bell pepper and mushrooms and saute until tender, approx 5 minutes. Add cooked chicken and sauce and bring to a boil, stirring frequently so as not to burn the sauce. (The sauce should be rather thick and not soupy at all.  If the sauce is thin, cook until reduced.)  Remove from heat.

Oil a baking sheet.  Split Pillsbury Grands in half and flatten into thin disks about 4 inches in diameter.  Lay 1/2 of disks on the baking sheet.  Top with filling, green onions, and cheese.)

Place other half of dough on top and pinch edges to make nice pockets. To facilitate sealing you can brush the edges with water.

Bake at 375 until pockets are golden brown on the outside.  I honestly can’t remember how long I baked them for.  I think it was 20 minutes, but I could be way off.

There will be filling leftover but not to worry it is good reheated for lunch the next day.

Advertisements

About cookingcampus

I'm a graduate student trying to stay happy and busy and pursue the things I love.
This entry was posted in Dinner, Mexican and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s